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Finished Pictures, 21 lb Pork Shoulder
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thailandjohn
Posts: 952
This was cooked with the rind side down meat side up for 22 1/2 hours
http://i711.photobucket.com/albums/ww116/JohnPatterson/78a36098333f54e7a805be385626d912.jpg
http://i711.photobucket.com/albums/ww116/JohnPatterson/adb0a228ef9f3c5ccd2a69484bb5ff70.jpg
http://i711.photobucket.com/albums/ww116/JohnPatterson/d58745ed82fe1554430a4ba017a8a7b3.jpg
Comments
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That is great color in that piece of meat. What did you glaze it with? Good eating is in store with that one. Way to go!
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Welcome to the Swamp.....GO GATORS!!!! -
What was your temp? I would figure more time to get that big piece of meat up to temp. My overnight cook at 250 on a 9.5lb butt was right at 13.5 hours.
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No glaze, no sauce, just some rub on the meat side Cooked entire time with rind side down for a total of 22 1/2 hours using Mesquite and Apple chips and chunks Started off at 225, after 5 hours, lowered temp to 210.......at the 19 hour mark, raised temp to 275...took off Egg when internal temp hit 200, wrapped and put in 180 degree oven to hold until time to eat, 3 hours later I am a true believer of low temp cooking....turbo cooks will cook the meat faster, but in my opinion you loose a lot of flavor that only slow cooking will achieve.....if someone adds sauce after the cook, it does not matter much which way it is cooked because the dominate flavor is the sauce
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+1 on the no sauce. I agree that if I spend 20 plus hours cooking I want to enjoy the taste of the meat.__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
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That is a handsome hunk o'piggy.Thanks for sharing that.Bx - > NJ ->TX!!!All to get cheaper brisket!
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john, no need to put it in the oven if its < 6 or so hours... just wrap it in foil, then wrap it in towels, and put it in a cooler. It will stay > 140 degrees for easily 4-6 hours. Though, not sure that a 200 degree oven would cause any problems either... but may be a slight chance it'd start to dry it out some...
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I will put mine foiled up in a warm oven but powered off. Works like cooler.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
I think that's a pretty smart way to hold it for a couple/few hours. First of all, the internal temp of the meat is 200 and you have a nice bark. The oven is 20 F cooler at 180. The roast is so massive, there's not going to be any significant drying out. FTC will change the texture of the bark.______________________________________________I love lamp..
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Loved NOLA. Great city!Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
Moved here 22 years ago and never left, can't imagine living anywhere else. Who Dat!______________________________________________I love lamp..
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This is fantastic. We are a small family but I have to cook one of these and then give more than half to friends and parents and in-laws...
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You can vacuum pack or put in a Zip Lock bag to freeze for later use....reheats well
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Beautiful, just one beautiful cook =D> =D>Large, small and mini now Egging in Rowlett Tx
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